The BigChilli Features - The BigChilli

How Chef Matteo maintains Rossano’s legendary reputation for traditional fare

19/12/2022

Bangkok’s best-known Italian restaurant continues its tradition for Cucina Tradizionale

For almost 40 years, Rossano’s has been delighting Bangkok diners with its traditional Italian cuisine. More recently this legendary restaurant has been reaching new heights thanks to the masterful culinary skills of Executive Chef Matteo Verini, who joined Rossano’s three years ago after working for some of Thailand’s leading hotels.
From classic Spaghetti Bolognese and Risotto Porcini mushrooms to the chef’s weekly specials and the restaurant’s favorites such as Maine Lobster, Prime Lamb Ribs, and the famous Australian ‘Wagyu’ Tomahawk, Rossano’s cuisine under Chef Matteo menu is not only awesome in its diversity but also unapologetically traditional, yet innovative and always exciting.
Indeed, the Rossano’s continues a tradition that dates back to 1984 when Gennari Rossano opened L’Opera, Bangkok’s original Italian restaurant, which raised his homeland’s cuisine to a new level in Thailand.
Today, the restaurant has a new look, a Tuscan-style country house, light and airy, pastoral and cozy, but its owners and chef have remained steadfastly faithful to Gennari Rossano’s values of Cucina Tradizionale in its food selection and preparation.
Chef Matteo and his 14-strong team produce a long list of dishes that lean towards the cuisine of northern Italy, where he was raised in a family of skilled cooks. The many different varieties of pastas, breads and desserts served at Rossano’s are all homemade.

Festive Feast in the City at Avani Sukhumvit Bangkok

8/12/2022

Make Christmas & New Year's festivities a breeze by taking the families and loved ones out for a festive feed. Check in and be merry with us at the Greenhouse Restaurant and Terrace of the Avani Sukhumvit Bangkok Hotel (directly accessible from BTS On Nut station exit 3).

Nothing beats a great Christmas meal with great drink. Our culinary delights and many delectable festively inspired desserts awaits you. A roasted turkey, an oyster bar, fresh seafood on ice, a wide selection of meat and seafood, and live cooking station are among them. A live band and Christmas carols are planned to round out your special evening.

Continue to welcome those who are looking forward to enhancing the end-of-year celebration with delectable cuisine. An oyster bar, pan-seared foie gras, fresh seafood on ice, a cheese and coldcuts selection, a BBQ on the terrace with lamb, beef, and seafood, and a live cooking station with BBQ duck, soft shell crab curry, steamed black crab, and sweet treats are among the delectable dishes created by our Executive Chef. Your dinner will be complete with an entertaining live band and DJ.
As the countdown begins, toast to a new beginning on the sky-high terrace with our free-flow drinks. Share joy and best wishes with loved ones for a fantastic start to the new year. Come and enjoy the magic of the season with your family and friends over delicious food and a wide range of exciting events, sparkling entertainment, and fun things to do all throughout the holiday season, no matter what your holiday traditions are or what kind of food you like. We promise to make your Christmas and New Year's Eve unforgettable.

The choice of time and price for each celebration is shown below.
Christmas Eve Dinner
24 December 2022 - : 6:00 p.m. - 10:00 p.m.
-THB 1,250++ per person for buffet dinner*
-THB 1,850++ per person for buffet dinner with free-flow drinks*

Christmas Day Lunch
December 25, 2022: Noon - 3:00 p.m.
- THB 1,150++ per person for buffet lunch*
- THB 1,750++ per person for buffet lunch with free flow drinks*

New Year’s Eve Dinner
Saturday, 31 December 2022: 6:00 p.m. - 10:00 p.m.
- THB 1,850++ per person for buffet dinner*
- THB 2,450++ per person for buffet dinner with free flow drinks*

New Year’s Eve Countdown
Saturday, December 31, 2022: 10:00 PM – Midnight
-THB 999++per person for 2-hour free flow drinks*
Remark: *The rates are subject to a 10% service charge and applicable 7% government tax

Children under the age of 12 receive a 50% discount. Get a 20% discount on food only for groups of six or more (excluding children). Early bookings and payments received before December 18, 2022 will receive a 20% discount off the original price!

For more information about the food and beverage menu, as well as reservations, visit https://mhg.to/zmgm7 or call 02-079-7555.

Only the best seafood for Chef Wilfred at Blue

24/10/2022

His imaginative, soulful cooking is deeply rooted in French tradition and gastronomical know-how.

After several prestigious posts in the US, Wilfrid moved back to Thailand as the Executive Head Chef on the opening team of Blue by Alain Ducasse. In its first year of operation, the restaurant was awarded one Michelin star.

Seasonal ingredients, respect for the products in his dishes,
keeping diners happy and the constant search for perfection are the pillars of Chef Wilfrid Hocquet's menus at Blue by Alain Ducasse, the Michelin-starred restaurant at Iconsiam, located on the banks of the Chao Phraya River in Bangkok Growing up in the Montpellier region in the south of France, Wilfrid's first job aged 20 was with Chefs Jacques and Laurent Pourcel in their three-Michelin star Le Jardin des Sens. Then he headed to Monte Carlo to work for the iconic Louis XV-Alain Ducasse à l'Hôtel de Paris (three Michelin stars) in Monaco. Later he moved to Thailand, staying for two years, first as the Executive Chef of D'Sens and then Quince, both well-known for their French and Mediterranean menus. After several prestigious posts in the US, Wilfrid moved back to Thailand as the Executive Head Chef on the opening team of Blue by Alain Ducasse. In its first year of operation, the restaurant was awarded one Michelin star.
His imaginative, soulful cooking is deeply rooted in French tradition
and gastronomical know-how. Over the years, he has developed a unique ability to marry premium French products and local delicacies, transforming them into extraordinary works of art on the plate.
With seafood accounting for up to 40% of the items on Blue's menu, Chef Wilfred has to be particularly careful in selecting the quality of its source, supply and sustainability Interestingly, he relies on one supplier not only for every seafood product imported from France but also for the majority of seafood used at Blue-Thammachart Seafood. Building trust between a chef and his most important suppliers is a key factor in a restaurant's success. We have a good working relationship with Thammachart and can rely on them for regular deliveries of quality products, twice a week, which is absolutely vital," says Chef Wilfred. "They have good contacts overseas so can give us very useful advice on the availability of seafood according to seasons and possible price changes, which is so important for a restaurant like Blue as we try to stay close to products' seasonality.
"They are a company that looks after their customers.' Blue enjoys a high approval rating from its guests, sixty percent of whom are Thais while the rest are expats and tourists.
The restaurant retains its Michelin star in the latest edition.

When it comes to seafood,Chef Gerard knows the most reliable source

24/10/2022

Chef Gerard's kitchens stock a long list of imported products, including fresh seafood, oysters and wild cod from Norway, langoustines from Denmark and sea trout from France.

Gerard Villaret Horcajo, Chef de Cuisine at Michelin
starred Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok, has been gaining considerable attention from knowledgeable diners since arriving in Thailand a few months ago
Hailing from Spain, Chef Gerard is passionate about world gastronomy and puts his heart and soul into his cooking. He comes to Bangkok from Ciel Bleu, the Michelin two-star restaurant at Hotel Okura Amsterdam, where he worked alongside renowned chef Arjan Speelman.
After working at several restaurants in Spain with organic farmers and local fishermen, Chef Gerard gained his first Michelinstarred kitchen experience when he joined two-star holder Ciel Bleu as Chef de Partie in 2011.
In 2015 Gerard moved to Vendome, the renowned three-star restaurant in Bensberg, Germany. He later worked at Daalder restaurant in Amsterdam (one Michelin star) and De Librije at Zwolle in the Netherlands, another rare holder of three Michelin stars.
Chef Gerard's extensive know-how in fine dining ensures that he delivers exquisite culinary experiences for guests and visitors to Elements, inspired by Ciel Bleu.

"I look into the complete supply chain, from original source and sustainability to actual delivery, checking things like correct temperature during transportation."

One of his key partners here in Bangkok is Thammachart Seafood, known for its top quality, sustainably sourced seafood, which supplies Chef Gerard's kitchens with a long list of imported products, including fresh seafood, oysters and wild cod from Norway, langoustines from Denmark and sea trout from France.
Other quality items from Thammachart Seafood include Blue lobster from Brittany in France, Dutch shellfish and French caviar.
The background of each product is carefully assessed by Chef Gerard. "I look into the complete supply chain, from original source and sustainability to actual delivery, checking things like correct temperature during transportation."
Chef Gerard says he likes working with Thammachart Seafood because of its reliability. "They deliver twice a week, which is the same as the best companies in Europe. This is important for a world-class restaurant."
The feedback from diners at Elements, inspired by Ciel Bleu has been extremely positive, he says. "The quality of the scafood products we use is our top priority, not the price."

ThE list: Readers of The BigChilli continue to tell us their favorite Bangkok restaurants

18/9/2022

Arroz
A traditional Spanish restaurant set in a beautifully converted two-level house on Sukhumvit Soi 53. Surrounded by leafy gardens with al fresco seating, Arroz evokes a homey ambiance with a rustic, wood-heavy décor,
>> 112 Sukhumvit 53,
Bangkok 10110
Tel 096 407 6154

Albricias
A newcomer to Bangkok dining scene, Albricias serves authentic Spanish food by Chef Joan, a veteran of three Michelin star restaurants. The word Albricias means ‘good news’ or relates to the present given to someone when bringing good news.
>> Chatrium Residence Sathon Bangkok, 291 Soi Naradhiwas Rajanagarinda 24, Bangkok 10120
Tel. 02 672 0200 Ext 44

CAMPARINO TAKEOVER

19/8/2022

Commaso Cecca, Store Manager and Head Bartender of Camparino in Galleria, brings his concoctions and some of the bar’s iconic flavors to the heart of Bangkok at Vesper.
For many drink connois-seurs, having a cocktail at such historic and legendary bar like Camparino in Galleria in Milan would be one of the quests to be crossed off the bucket list. Well, some Bangkok drinkers were in lucky as some drinks from Milan were being served exclusively the head bartender himself at Camparino Takeover event at Vesper, along with his insights into the cocktail trend and how to stay relevant in the fast-changing world.
With 107 years of history behind it, Camparino in Galleria has now consolidated its position as an establishment that is synonymous with the Milanese aperitivo and innovative mixology at a global level, and that is far more than its refined cocktails and sophisticated atmosphere: a legacy that is intrinsically entwined with the soul of the city of Milan. And since its major facelift in 2019, the bar has also become a worldwide pioneer for innovative mixology and went on to be awarded no.27 on World’s 50 Best Bars 2021 list.
“Do you know what’s the best part of working at Camparino?” asked Tommaso Cecca, current Store Manager and Head Bartender of the historic venue, while stirring what looked like a Negroni at the bar of Bangkok’s very own Asia’s 50 Best Bar awardee. “It’s the opportunity to meet people from around the world and work with some of the most talented, most dedicated people in the industry. And I never get tired of the view of the Duomo di Milano!

Siam Viking – for the finest imported seafood, meats and home dishes

18/4/2022

Contact: [email protected], LINE: @siamviking.th. Tel. 090-9504547, 063-3986677.

Looking like some modern-day Viking, the towering figure of Jan Erik Asbjornsen from Norway is the entrepreneur behind one of Bangkok’s highly rated importers of imported frozen seafood and meat –named, most fittingly, Siam Viking.
A former five-star hotel chef, this enigmatic Norwegian set up Siam Viking in 2016 with the specific objective of bringing better quality of fish into Thailand for hotels, restaurants and home sales.
And that’s not all. Jan Erik also sells premium quality meats and frozen ready meals for reheating at home.
To maintain the highest standards of his seafood, Jan Erik handpicks the best line-caught fish available. This has been frozen at sea, using the top freezing standards and equipment to ensure they are without bruising, glazing or containing phosphates of any kind.
While Pacific Cod loins and fillets, along with Norwegian Haddock, Atlantic Smoked Salmon and Alaska Sockeye Salmon are the company’s top sellers, Siam Viking also imports an extensive range of other seafood products, all line-caught and meeting the EU standards for healthy and environmentally conscious fishing.
They include Smoked Norwegian products like Mackerel fillets, Haddock fillets, and Whole herring (kippers), as well as Norway Coldwater Prawns known for their unique salty taste and sweetness.
Plus Gravalax, Sanriku oysters and a range of interesting products such as Codcakes, breaded Cod Burgers and even Salmon Burgers.
Siam Viking imports premium New Zealand Beef, Australian Ribeye, US Brisket and Tenderloins as well as Lamb rack.
Frozen meals include Beef Bourguignon, Chilli con Carne, Lasagne, Cod Curry, and even Fish and Chips.
All the above and more are available at the Siam Viking shop, 2nd Floor, Liberty Plaza, Sukhumvit 55(Thonlor), Basngkok 10110.
Delivery is available anywhere in Thailand, and orders in Bangkok before 4.30pm are delivered the same day.

Belga Rooftop Bar & Brasserie

10/4/2022

After two years enduring the Covid pandemic, the Club was finally able to return to a new, if modified normality we hope may continue. This was our fourth visit to Belga Rooftop Bar & Brasserie at Sofitel Sukhumvit Hotel, and it was more than just a long-awaited treat. Executive Chef Nicolas Basset, Master of Beer and Ceremony Peter Laird, and their entire team provided us a wonderful experience from start to finish.
Several members arrived early, availing themselves of the opportunity to try some of the Belgian beers on offer before the proceedings began with canapés around the bar. Delicious morsels of Beef Tartar on toast and Tuna with Lemongrass on Endive (Bangkok meets Brussels) were served with an Austrian Grüner Veltliner from Fritz Wieninger (2018) as aperitif. Wine Spokesman Robert Lea, admittedly not a big fan of white wines, still found this a suitable, if not awe-inspiring, complement to the food.
Robert was more pleased with our second white wine, a Cantina Terlan Gewurztaminer (2018) from the Südtirol, Alto Adige Region of Northeastern Italy. He appreciated the slightly spicy richness of this wine, which was paired with Poached Asparagus with Truffle Vinaigrette, Marscapone Cream and Pickled Mushrooms. Our Food Spokesman (and Club Wine Master) Thomas Boedinger said this crisp and fresh starter was, for him, the best dish of the day.
We next enjoyed a Salmon Mi-Cuit with Tarragon Crust on Braised Lentils and Petits Legumes. It was a beautifully delicate preparation – the fish was perfectly done, with just a hint of the duck fat in which it was cooked sous-vide style and served with a reduced sherry vinegar sauce. It was accompanied by Two Paddocks Fusilier Bannockburn Pinot Noir (2017) from the South Island, New Zealand. Robert expressed surprise that such a red, with its spicy cherry notes, would go so well with the salmon. He also felt it was perhaps a bit “young” but some others thought it actually tasted nearer the end of its life.

Gianni Ristorante

10/4/2022

Some mysteries defy explanation. For example, how is it possible, in the nearly 20-year history of our Club, we never before had a lunch at Gianni Ristorante – one of Bangkok’s most popular and iconic Italian restaurants? Oh, individually, of course, we have all enjoyed on many occasions the fine dining and service standards proffered by Gianni Favro since he opened in 1996. Yet it was only now, after the restaurant moved to stunning new surroundings at the Plaza Athenee in Wireless Road, that we visited as a group – a sadly belated decision, but still more than worth the wait.
Upon our arrival, the famously hospitable service staff offered an aperitif, Kellerei St. Pauls Plötzner Weissbergunder 2019, from Südtirol DOC in the Alto Adige region of Italy. Wine Spokesman Alex Fisken declared this Pinot Bianco to be “elegantly understated – like a lot of the people around this table”. He also noted that it was highly rated by experts, refreshingly fruity with hints of pear, apple, and herbs. It went very well with the fine selection of amuse-bouches we enjoyed: Rice ‘Arancino’ with Tomato Gel, Citrus-Fruit Cured Hamachi Carpaccio, Steamed Prawn with Cocktail Sauce, and Tapioca Waffles Topped with Burrata & Anchovies.
Once seated at a long table in the beautiful terrace room, surrounded by glass and mirrors, we were served an Italian classic, Vitello Tonnato – thinly sliced roast veal and tuna sauce, garnished with capers and pickled peppers. Food Spokesman Andrew McDowell enjoyed the delicate flavors of this dish, but was most impressed with how it paired with the wine: Gaja Ca’Marcanda Promis 2016, a widely acclaimed name among Tuscan red blends. Robert Parker gave it 93 points, noting “the Promis has always seen Merlot in a leading role...” and the 2016 (55% Merlot, 35% Syrah and 10% Sangiovese) “is a full and complete wine with nice roundness and bright freshness on the close”. Alex especially appreciated its “fresh and spicy” character.

THE LIST WE ASKED READERS OF THE BIGCHILLI TO TELL US THEIR FAVORITE BANGKOK RESTAURANTS. PART 2

4/4/2022

La Dolta Pasta
Chef-partner Francesco Deiana is reckoned to make some of the pastas in town. Luckily, Bangkok has two branches of this simple but popular restaurant.
Thonglor Branch: 161/6 Thonglor 9 Road, North Klongtan, Wattana, Bangkok Tel. +66 (0) 2 392 8688, +66 (0) 86 300 1111
[email protected]
Silom Branch: 10/15 Convent Rd, Silom, Bang Rak, Bangkok 10500 Tel. +66 (0) 2 236 5558, +66 (0) 61 773 6526
[email protected]

Don Asado
Yen Akart’s new Argentinian restaurant, highlighting premium cuts of beef slow-cooked over an open fire pit. Informal interior design promotes a relaxed dining experience. Lots of parking space.
237, Yen Akat 2, Chong Nonsi, Yan Nawa, Bangkok 10120
Tel. 02 005 6627

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